Whole Wheat Zucchini and Sesame Seed Muffins
Author: Adapted from 1 Mix, 100 Muffins
Recipe type: Muffins, Savory
- 2 medium zucchini (roughly 300grams)
- 2 cups whole wheat flour
- 1 tablespoon baking powder
- 1/8 tsp salt
- freshly ground pepper
- 2 tablespoon sesame seeds (Plus extra for sprinkling on top)
- 1/2 teaspoon dried mixed herbs
- 2 large eggs
- 1 cup buttermilk
- 6 tablespoons sunflower oil or melted butter ( I used olive oil)
- Preheat the oven to 400F / 200C
- Grease a 12 cup muffin pan or line it with paper liners
- Grate zucchini and squeeze out any excess moisture.
- Lightly beat the eggs in another bowl. Beat in the buttermilk and oil.
- In a large bowl, sift together flour, baking powder, salt and pepper. Stir in the mixed herbs and half the sesame seeds.
- Make a well in the centre and add in the liquid ingredients. Stir gently until just combined.
- Spoon the batter into prepared muffin pan and scatter the sesame seeds to top.
- Bake for about 20 minutes
- Let the muffins cool in the pan and then serve warm.
Recipe by Baker Street at https://bakerstreet.tv/2011/10/muffin-monday-whole-wheat-zucchini-and-sesame-seed-muffins/
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